Roasted Strawberry and Coconut Buttermilk Muffins

Hey everyone! Today we’re going to have a little bit of fun with science and roasting and different types of flours; today’s post is pretty excited as it’s a variety of techniques and products done in a very simple muffin. The name alone of this post is something special; and while it may seem a bit on the odd or difficult side, the recipe is awesome {my roommate said she was “diggin’ it”} and incredibly easy to do.

Behind the Scenes (BTS):

Coconut Four: I’ve wanted to try a recipe like this for a while and one of the many hesitations I had was that strawberries are filled with water and I didn’t want them to make the muffins soggy; I also wanted this simple sounding recipe to still be unique. In this post we’re using coconut flour and not just regular shredded coconut. I found the flour at the local Publix near my house back home and had to give it a try, I had it for nearly a month before finally decided what I wanted to use it for. The coconut flour I bought was Bob’s Red Mill Organic Coconut Flour, the link will lead you to the Google page where you can find it on Amazon and Wal-Mart, although once again I found mine at Publix and have seen it at a ton of organic stores since. They shouldn’t cost more than 8 dollars USD and if it does then don’t buy it and simply use 1 cup (60 grams) of shredded coconut.

Homemade Buttermilk: I also didn’t buy buttermilk for this recipe and instead made my own, don’t worry it’s not hard, all you have to do is use 1 cup (245 grams) of milk plus 1 tablespoon (15 grams) of vinegar or lemon juice and let it sit for 5 minutes, in the recipe you only need 1/3 c. (80 grams) of milk so the adjustments for the amounts necessary are written below. How or why this turns regular milk into buttermilk is pure science and something above my basic level of high school and some mandatory college science classes, but according to Google this is because all you are doing is curdling the milk by adding an acidic ingredient; buttermilk is made either by collecting the sour liquid from churned butter or from culturing milk (we’re culturing the milk, the milk should be thankful); the bacteria curdles milk by producing lactic acid in the same process used to make yogurt or sour cream; so there you go, about all the science you’ll ever learn on this blog because I’m a business major and had to do thorough Goggling to even understand half of the terms.

Alterations: You can really use any berry in this recipe. Raspberries, blueberries, blackberries, try them all, use the same amount of each berry as you would the strawberry and that’s all. If you want to use a different type of flour I would suggest hazelnut flour or almond flour, both of which can be found at some major supermarkets for less than 8 dollars USD and at a lot of organic markets as well. I provided Google links as well to have a deeper look into those types as well.

Homemade Strawberry Milk: Also, you can make your own strawberry milk as well. Use 1 tablespoon of the roasted strawberry liquid and mix with 1/3 of milk. It taste amazing and has more depths of flavor than regular store bought strawberry milk. I used almond milk (because I’m lactose intolerant) and it tasted even better!

Helpful Hints & Suggestions: this is a fairly easy recipe to make, there are just a lot of baby steps, but still this entire process takes less than an hour and a half. Helpful hints and suggestions would be to keep all the wet ingredients separate until you’re finally about to make the muffins, you have to melt the butter so it will be hot at first which could cook the eggs a bit, your roasted strawberries will be hot as well, you need some time for your milk to turn into buttermilk, so I would say keep everything separate until the last minute.

Also, the color of strawberries die out in the baking process, that beautiful bright color won’t be there after you’ve baked it, so if color is really what you want then I would suggest using a little bit of no taste red food coloring, it’s not necessary because it’s the flavor that counts, but if you’re serious about aesthetics then use the food coloring.

Ta-Ta-For-Now: well that’s all over here, but you should give this recipe a try, everything is substitutable, if you can’t find the coconut flour (and I still have that bag I need to use so there will be more recipes using it) then just use 1 cup (60 grams) of coconut flakes or 1/3 c. (80 grams) of coconut milk and turn that into coconut buttermilk as all milks can be spun into buttermilk. I hope you all enjoy this recipe and as always, if you have any questions ask in the comments section. ENJOY!

Roasted Strawberry and Coconut Buttermilk Muffins

Ingredients:

1 c. (140 grams) all-purpose flour

1/2 c. (75 grams) coconut flour

2 tsp. (8 grams) baking powder

½ tsp. (4 grams) salt

¼ c. (60 grams) butter (melted and cooled)

½ c. (100 grams) white sugar

2 eggs (100 grams)

1/3 c. (80 grams) milk

1 tsp. (5 grams) vinegar

1 c. (200 grams) strawberries

Directions:

Roast Strawberries: in a small pan, place your washed and dried strawberries cut side down and lightly drizzle with honey; bake at 375F/190C for 30 minutes. Once roasted, let the strawberries cool down a bit and them mash them with a fork, leave some chunks inside and set aside to fully cool.

Batter: in one bowl add your dry ingredients (flours, sugar, baking powder, and salt) and sift them twice followed by stirring them with a whisk to make sure everything is fully incorporated. In a small cup add your milk and vinegar and let it sit for a minimum of 5 minutes (this will turn your regular milk into buttermilk, you will notice that your milk has thicken up when you pour it with your other wet ingredients), in another small cup melt your butter and allow it to cool down a before adding it to your other ingredients. In a separate bowl add your eggs, cooled butter and strawberries and buttermilk, add your wet ingredients to your dry ingredients and stir until everything is fully incorporated. Do this slowly so that none of the flour flies out.

Once your batter is made scoop them into your muffins tins, sprinkle the top with sugar and a pinch of sea salt and bake at 350F/180C for 20 minutes, check after 15. Let it cool down a bit and remove them from the tins and onto a wire rack to cool completely.

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Published by TatianaNFS

Hello readers! My name is Tatiana and this is my food blog. I have a bit of a neurotic personality and when a say bit I mean a lot. If you enjoy food and structured habits you're going to enjoy this blog! Happy Reading!
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